Mesquite-smoked salmon fajitas

Mesquite-smoked salmon fajitas
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Mesquite-smoked salmon fajitas ingredients

  • 1 t Coarse (kosher) salt
  • 1⁄2 t Coarse pepper
  • 1⁄2 t Sugar
  • 1⁄4 t Ground cumin
  • 4 Salmon fillets, skinned
  • -4 to 5 ounces each
  • Salsa
  • 1 Lime
  • 1 Mango
  • 1 c Diced cantaloupe
  • 2 Scallions, finely chopped
  • 1 T Chopped cilantro
  • 1⁄8 t Pepper
  • Pn Salt
  • 1 t Rice wine vinegar
  • OTHER INGREDIENTS
  • 2 T Vegatable oil
  • 1 Spanish onion, halved
  • -sliced (about 3 cups)
  • 1 large Poblano chile, seeded
  • -julienned
  • 8 flour tortillas, warmed
  • 555 Calories
  • 30 G protein
  • 70 G carbohydrate
  • 20 G fat
  • 62 Mg cholesterol
  • 917 Mg sodium

Cooking Mesquite-smoked salmon fajitas

1. In glass bowl, mix seasonings.
2. Add salmon; coat.
3. Cover; refrigerate one to three hours.
4. Meanwhile, make salsa: into bowl, grate lime zest.
5. Cut away white pith; over bowl, section lime.
6. Halve sections.
7. Piti, peel and chop mango; add to lime with remaining ingredients; toss.
8. Cover.
9. In skillet, heat oil over medium-high heat.
10. Add onion and chile; over medium heat, suate" 20 minutes, until soft.
11. Greasei wire cake rack.
12. Turn on stove vent.
13. Line both bottom and domed lid of cast-iron skillet with heavy-duty foil; leave 2 inch overhangs.
14. Cut 3 inch hole in center of foil in skillet bottom.
15. Heat skillet, covered, 5 minutes over high heat.
16. Place mesquite chunks on bare spot in skillet.
17. Place rack on skillet.
18. Heat 3 minutes, covered, until skillet fills with smoke.
19. Place salmon or rack; cover with lid. With pot holders, crimp overhanging foil to form a tight seal.
20. Over medium-high heat, smoke salmon 12 minutes or just until cooked.
21. Carefully unswrp.
22. Place on platter; break into chunks.
23. Serve in tortillas with onion mixture and salsa.

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